Tuesday, July 5, 2011

Colored Dumpling for New Year

Frontpage pic


1cup MAYA Cake Flour

1/4 teaspoon salt

4 tablespoons boiling water

Choice of food color (pink, yellow, green)


1/2 cup baguio pechay, blanched and chopped

150 grams ground pork

2 pcs. dried shitake mushroom, softened then chopped

2 tablespoons chopped leeks

2 teaspoons chopped ginger

1 teaspoons sesame oil

2 teaspoons MAYA Cornstarch

1 tablespoon soy sauce

1 tablespoon sake

black pepper

Soy Sesame Sauce:

1/2 cup Japanese soy sauce

1 cup sake

1/4 cup mustard paste

1 tablespoon toasted sesame seeds

2 tablespoons chopped garlic

Enough water for steaming

Prepare Dough: Place the flour in a bowl. Dissolve salt in water add desired food color then add flour. Mix well. Cover the dough and let rest until it cools.

Squeezed out the water from the chopped baguio pechay. Set aside. In another bowl, combine all ingredients for the filling, add squeezed out baguio pechay. Mix well.

Transfer the dough to a floured surface. Knead lightly then form into cylinder. Cut into 24 pieces. Roll out each dough to 3–inches in diameter. Fill each dough with ground pork mixture. Fold into half moon shaped. Press edges to seal.

In a steamer, boil enough water. Arrange dumplings in the steamer and steam for 20–25 minutes or until pork is cooked. Serve with sauce. Prepared by simply combining all the ingredients in a bowl.

Yield: 24 – 3 inch rounds

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